JP6515257B1 - Composition for eating and drinking - Google Patents

Abstract

The present invention provides a highly versatile charcoal-containing eating and drinking composition for the purpose of effective utilization of charcoal. That is, the taste of charcoal is improved, the composition for food and drink with excellent palatability, the composition for food and drink with improved dispersibility, absorption of bile acid and inhibition of absorption of cholesterol suppresses blood cholesterol elevation. Provision of a food and drink composition having synergistically improved action. A composition for eating and drinking comprising at least one selected from the group consisting of charcoal and currants, black soybeans, black vinegar, ginseng and young barley leaves. 【Selection chart】 None

Description

  The present invention relates to a food and drink composition containing charcoal and a specific material.

  Most of the charcoal is a porous substance composed of oxygen, hydrogen, calcium and the like in addition to carbon, and has the property of adsorbing various substances in its fine holes.

  Charcoal is industrially used as a decolorizing agent by adsorbing a coloring component (Patent Document 1), a deodorizing agent adsorbing odor substances (Patent Document 2), and is used as an auxiliary agent for filtration and purification. . Also, in recent years, supplements utilizing the effect of charcoal have attracted attention.

JP-A-6-65591 Patent No. 5814733 gazette

  However, because of the unique taste of charcoal and the poor dispersibility in liquid, it was necessary to improve it for consumption as food and drink.

  An object of the present invention is to provide a highly versatile charcoal-containing eating and drinking composition for the purpose of effectively utilizing charcoal.

  The present inventors have intensively investigated and studied the function of charcoal, and as a result of combining charcoal with currant, black soybean, black vinegar, ginseng or barley young leaf (hereinafter also referred to as a specific material), It has been found that the taste is improved, the dispersibility in water is improved, and the action of suppressing the increase of blood cholesterol by adsorption of bile acid is dramatically improved, and the present invention has been completed.

That is, the present invention is as follows.
[1] A composition for eating and drinking comprising char and at least one selected from the group consisting of currant, black soybean, black vinegar, ginseng and barley young leaves.
[2] A composition for eating and drinking comprising char and at least two selected from the group consisting of currant, black soybean, black vinegar, ginseng and barley young leaves.
[3] A composition for improving the taste of charcoal comprising at least one selected from the group consisting of currants, black soybeans, black vinegar, ginseng and young barley leaves.
[4] A composition for improving the dispersibility of charcoal, comprising at least one selected from the group consisting of currants, black soybeans, black vinegar, ginseng and young barley leaves.
[5] A composition for suppressing blood cholesterol elevation comprising char and at least one member selected from the group consisting of currant, black soybean, black vinegar, ginseng and barley young leaves.

  ADVANTAGE OF THE INVENTION According to this invention, the taste of charcoal is improved by the combination of charcoal and a specific raw material, and the composition for food-drinks excellent in palatability can be provided. Furthermore, according to the present invention, it is possible to provide a food and drink composition having improved dispersibility. Further, according to the present invention, it is possible to provide a composition for food and drink which synergistically improves the action of suppressing increase in blood cholesterol by adsorbing bile acid and inhibiting absorption of cholesterol.

It is a figure which shows the result of sensory evaluation of the composition of this invention. It is a figure which shows the dispersibility in water of the composition of this invention. It is a figure which shows the bile acid adsorption capacity of Comparative Example 3, Comparative Example 5, and Example 16. It is a figure which shows the bile acid adsorption capacity of Comparative Example 3, Comparative Example 6, and Example 17. It is a figure which shows the bile acid adsorption capacity of the comparative example 3, the comparative example 7, and Example 18. FIG. It is a figure which shows the bile acid adsorption capacity of Comparative Example 3, Comparative Example 8, Example 19, and Example 20. It is a figure which shows the bile acid adsorption capacity of Comparative Example 3, Example 21, and Example 22.

  The composition of the present invention is characterized by containing charcoal (A) and at least one selected from the group consisting of currants, black soybeans, black vinegar, ginseng and young barley leaves (specific material; B). Do. The specific raw materials used with charcoal may be used individually by 1 type, and may be used in combination of 2 or more types.

  According to the present invention, the combination of charcoal and a specific material can improve the taste of charcoal and improve the dispersibility. Therefore, the composition of the present invention has high utility as a food and drink composition.

  According to the present invention, the adsorption amount of bile acid can be synergistically improved by the combination of charcoal and a specific material. Therefore, the present invention suppresses the rise of blood cholesterol and also helps to prevent arteriosclerosis.

  The form of the composition of the present invention is, for example, tablet, capsule, powder, granular, liquid, granular, rod, plate, block, solid, round, paste, cream, caplet And gel, chewable, stick and the like. Among these, tablet form, capsule form, powder form, granular form, and liquid form are preferable, and powder form and granular form are particularly preferable. Concretely, supplements, container-packed beverages filled in plastic bottles, cans, bottles, etc., instant beverages for dissolving and drinking in water (hot water), milk, fruit juice, etc., and food additives are exemplified. be able to. In particular, supplements and instant beverages are preferred in that they are easy to drink easily and can enhance palatability.

<Coal (A)>
Charcoal is a plant, a compound, or a synthetic resin treated at high temperature, and is mainly used as a fuel. The charcoal that can be used in the present invention is not particularly limited as long as it is a raw material that can be taken orally, and for example, charcoal represented by Bincho charcoal, bamboo charcoal made from bamboo, activated charcoal made from coconut shell and walnut shell Etc. Among them, it is preferable to use at least one selected from coconut shell activated carbon, red pine charcoal, and charcoal powder derived from rice husk, and activated charcoal derived from rice husk is particularly preferable. The shape for use in the present invention is not limited as long as it is a shape suitable for food, and examples thereof include powdery, granular, fibrous and formed charcoal, and the like. It is preferable that it is powdery and granular from the point that the taste-improving effect, the dispersibility improvement effect, and the improvement effect of bile acid adsorption capacity are obtained.

<Specific material (B)>
The composition of the present invention contains a specific material (at least one selected from currant, black soybean, black vinegar, ginseng and young barley leaves) as an essential component. Hereinafter, specific materials will be described in detail.

Currant Currant is a plant classified as Currant, and its leaves are used as herbal medicines, and fruits are used as jelly and jam. In the present invention, it is preferred to use fruits. In the present invention, for example, berries of gooseberry (gooseberry), gooseberry (redcurrant), and blackcurrant (cassis) can be used, and it is preferably blackcurrant (cassis). The fruit of blackcurrant has a deep purple color close to black and is rich in vitamin C and anthocyanin. The processing method used in the present invention is not particularly limited, and the dried product of the fruit, the ground product or the dried powder thereof (hereinafter also referred to as "ground powder"), the jujube or the dried powder thereof (hereinafter referred to as "juicing powder") ), Extract or dried powder thereof (hereinafter also referred to as “extracted powder”), granules, can be used as a paste, crushed material or crushed powder, squeezed or squeezed powder, extract or extracted powder is preferable, charcoal and It is particularly preferable that the powder is a powder such as a crushed powder, a squeezed powder and an extracted powder, from the viewpoint of obtaining the flavor and effect of the charcoal, the dispersion improving effect and the bile acid adsorption ability by combining them.

Black soybean Black soybean is a seed of a short daily annual plant belonging to the genus Leguminosae, and has a black seed coat containing anthocyanin. The shape at the time of use in the present invention is not particularly limited, and a raw state may be used, or processing such as roasting or fermentation may be performed. In the present invention, ground material, ground powder, squeezed material, squeezed powder, extract, and extracted powder are preferable, and crushed powder, squeezed powder and extracted powder are particularly preferable. In addition, it is possible to use "Kina flour", which is obtained by pulverizing roasted black soybeans, from the point that the flavor and effect of charcoal, the improvement of dispersibility and the ability to adsorb bile acid are obtained by combining with charcoal. preferable.

Black vinegar Black vinegar is a kind of brewed vinegar, and is classified as a grain vinegar produced by fermenting and ripening rice and wheat. Examples of the black vinegar that can be used in the present invention include rice black vinegar made from rice and barley black vinegar made from barley. Among them, rice black vinegar produced using rice, rice bran and water is particularly preferable. In the present invention, for example, liquid, paste and dry processed powder can be mentioned. In the case of a paste or powder, an excipient may be blended. In the present invention, the dried powder of black vinegar is preferable from the viewpoint that the flavor and effect of charcoal, the dispersibility improving effect, and the bile acid adsorption ability can be improved by combining with charcoal.

-Ginseng Ginseng Ginseng is a plant belonging to the genus Ginseng of the Ukogi family, and is also called ginseng (Ganseng ginseng) or ginseng (ginseng ginseng), and has been around 2,000 years in Korea, China, Japan, etc. It is a herbal medicine that has been used. The ginseng used in the present invention may be in a raw state or may be processed as crushed, crushed, extracted, dried, roasted and the like. In the present invention, any of crushed powder, squeezed juice and squeezed powder, extract and extracted powder is preferable, and by combining it with charcoal, the taste-improving effect of charcoal, dispersibility improving effect, bile acid adsorption ability Pulverized powder, squeezed powder and extracted powder are particularly preferable in that the improvement effect of

Barley stems and leaves Barley stems and leaves refer to stems and / or leaves obtained from barley. The shape of the barley stems and leaves used in the present invention is not particularly limited, and examples thereof include crushed material, crushed powder, squeezed material, squeezed powder, extract, and extracted powder. In the present invention, ground powder of barley stems and leaves, squeezed and squeezed powder, extract and extracted powder are preferable, and by combining with charcoal, the taste-improving effect of charcoal, the dispersibility improving effect, the bile acid adsorption ability improving effect Pulverized powder, squeezed powder and extracted powder are particularly preferable because they can be obtained.

  The composition of the present invention is a composition in which the taste of charcoal is improved by blending a specific material. By blending a specific material, it is possible to obtain a composition having a unique taste (mild, strong taste, bitter taste, sour taste, sweet taste) and odor which the charcoal has. According to the composition of the present invention, the addition of charcoal to general foods can be facilitated, and the utilization application of charcoal to foods can be expanded.

  Moreover, the composition of this invention is a composition by which the dispersibility of the charcoal in water was improved by mix | blending a specific raw material. By blending a specific material, it is possible to obtain a composition in which carbon, which is a water-insoluble substance, is uniformly distributed in water. By using the composition of the present invention, it is possible to make the distribution of charcoal at the time of production uniform, and the utilization application of charcoal can be expanded.

  In addition, the composition of the present invention is a composition for food and drink in which the adsorptive action of charcoal is enhanced by blending a specific material, which inhibits absorption of cholesterol by adsorbing bile acid, and causes blood to be absorbed. It has a cholesterol rise suppression effect. For example, so-called health food such as pharmaceuticals (including quasi-drugs), food for specified health use, food for nutritional function, food for functional indication, etc. and functional food for which indication of the effect is recognized from a prescribed organization, Can be used as food, food additives and the like.

  The composition of the present invention can be used as a composition for suppressing blood cholesterol elevation to be used for blood cholesterol elevation suppression, and such a food for blood cholesterol elevation suppression contains charcoal and a specific material. The product is not particularly limited as long as it can be distinguished from other products as a product in terms of suppression of blood cholesterol elevation, and, for example, the main body of the product according to the present invention, packaging, instructions, It is within the scope of the present invention to indicate that any of the propaganda has the function of suppressing blood cholesterol elevation. The composition for suppressing blood cholesterol elevation according to the present invention is one in which the components (charcoal and specific material) of the combination according to the present invention are displayed as an active ingredient for suppressing blood cholesterol elevation in the packaging etc. of the product. It is not limited to. For example, the active ingredient may not be specified, or only charcoal may be displayed as the active ingredient.

  Specifically, examples of the composition for suppressing the increase in blood cholesterol of the present invention include pharmaceuticals (including quasi drugs) and so-called health foods, and in so-called health foods, "suppressing the rise in cholesterol", " Those who are concerned about cholesterol, "suppress the absorption of cholesterol", "in the case of higher cholesterol" and the like can be exemplified.

  As content of charcoal and a specific material in the composition of the present invention, it may be suitably contained in the range which the effect shows.

  Generally, when the composition of the present invention is a supplement, it is preferable that the total amount of charcoal and a specific material is contained in an amount of 0.1 to 100% by mass in terms of dry mass, 1 to 85% by mass It is more preferable that it is contained, and it is further more preferable that 3-70 mass% is contained.

  In addition, when the composition of the present invention is, for example, a powder or granular composition such as an instant beverage, the total amount of charcoal and a specific material is 0.0001 to 80% by mass in terms of dry mass. Is preferably contained, more preferably 0.0005 to 70% by mass, and still more preferably 0.001 to 60% by mass.

  The intake amount of the composition of the present invention is not particularly limited, but from the viewpoint of exerting the effects of the present invention more remarkably, the intake amount of the component of the present invention per day is 50 mg / day or more It is preferable to take so as to be 75 mg / day or more, and more preferable to take so as to be 100 mg / day or more.

  The blending mass ratio of the carbon (A) and the specific material (B) is preferably in the range of (A) :( B) = 0.5 to 2000: 1 in dry mass conversion, and 0.75 to The range of 1000: 1 is more preferable, the range of 1 to 500: 1 is more preferable, and the range of 1 to 300: 1 is particularly preferable. When the compounding ratio of (A) and (B) is the said range, while improving the taste and dispersibility of charcoal, the composition excellent in the blood cholesterol rise suppression effect can be obtained.

  The composition of the present invention can be produced by a known method, if necessary, by adding another component (C) other than the components of the present invention. As components other than the component of the present invention, for example, water-soluble vitamins (vitamins B1, B2, B3, B5, B6, B12, B13, B15, B17, biotin, choline, folic acid, inositol, PABA, vitamin C, Vitamins P, vitamins such as oil-soluble vitamins (vitamins A, D, E, K); minerals such as calcium, magnesium, phosphorus, iron etc. Sulfur-containing compounds contained in taurine, garlic etc. Hesperidin, quercetin etc. Examples thereof include flavanoids or flavonoids; proteins such as collagen; peptides; amino acids; animal fats and oils; vegetable fats and oils; crushed products or extracts of animals and plants.

  The blending mass ratio of the carbon (A), the specific material (B) and the component (C) other than the component of the present invention is (A): (B): (C) = 0.01 in dry mass conversion It is preferably in the range of 100: 1: 5 to 300, more preferably in the range of 0.1 to 50: 1: 0 to 200, and in the range of 0.5: 1 to 10:25 to 150. It is more preferable to be in the range of 1 to 10: 1: 50 to 100. When the blending ratio of (A), (B) and (C) is in the above range, the taste improving effect and the dispersibility improving effect of charcoal can be more effectively exhibited.

  EXAMPLES Hereinafter, the present invention will be described based on examples, but the present invention is not limited to these examples, and various aspects can be taken as long as the problems of the present invention can be solved.

In addition, the following were used as a raw material for test substances.
As charcoal, the powder of charcoal derived from rice husk was used.
As the currants, black currant juice powder was used.
Black soybean flour was used as black soybean.
A dried powder of black vinegar was used as the black vinegar.
As ginseng, ethanol extract powder of ginseng was used.
A ground powder of young barley leaves was used as a barley stem and leaf.

<Sensory evaluation>
The raw materials were mixed in the proportions shown in Table 1 to prepare powdery compositions of Examples 1 to 14. Moreover, the powdery composition of the comparative example 1 which added (A) independently, (A), and the comparative example 2 which mix | blended the cyclodextrin in which the masking effect is known was prepared. The unit of Table 1 is g. The prepared powdery composition was dispersed in 100 mL of drinking water to prepare a beverage composition.

  The beverage composition was ingested by 5 subjects, and the sensory evaluation was performed based on the evaluation criteria of Table 2. Evaluation items were taste (mild, bitter taste, bitter taste, sour taste, sweet taste) and smell. The evaluation was given with a score of -3 to 3 with water as a reference (0 point). The results are shown in FIG.

  As shown in FIG. 1, it was found that the taste and the odor were improved in Examples 1 to 14 in which (A) and (B) were blended as compared with Comparative Examples 1 and 2.

<Evaluation of the dispersibility in water>
3.0 g of the powdered composition, adjusted at the proportions shown in Table 1, was added to 100 mL of drinking water. After stirring 30 times, it was allowed to stand for 3 minutes to observe dispersibility in water. Dispersibility evaluates whether the black line in the background can be seen. If the black line in the background can not be seen, "○" (good dispersion), if the black line is visible, "X" (poorly dispersed) I judged. The results are shown in Table 3 and FIG.

  As shown in Table 3 and FIG. 2, in Examples 1 to 14 in which (A) and (B) were blended, the dispersibility after stirring was improved as compared with Comparative Examples 1 and 2.

<Bile acid adsorption test>
Each raw material was blended as shown in Table 4, and test substances of Examples 15 to 22 and Comparative Examples 3 to 8 were prepared.

(Preparation of sample)
0.1% of the test substance to 6 mL of postprandial artificial intestinal fluid (FeSSIF: 15 mM sodium taurocholate, 3.75 mM lecithin, 144 mM acetic acid, 101 mM sodium hydroxide, 173 mM sodium chloride, pH 5.0) warmed to 37 ° C. W / V) concentration was added and vortexed. After that, it was warmed while shaking at 100 rpm for 30 minutes in a 37 ° C. constant temperature bath. As a control, 6 mL of artificial intestinal fluid after meal was warmed in a thermostat at 37 ° C. for 30 minutes while shaking at 100 rpm.

  After warming for 30 minutes, it was centrifuged at 2000 rpm for 10 minutes.

  In order not to absorb the precipitate (the test substance), 3 mL of the supernatant was taken, an equal volume of ethyl acetate was added to the supernatant, and vortexed for 30 seconds. After vortexing, it was centrifuged at 2000 rpm for 10 minutes.

  The upper 1.5 mL of the solution was transferred to a new centrifuge tube and dried using a centrifugal evaporator.

  To the dried product, 600 μL of 2-propanol was added and vortexed for 10 seconds. After vortexing, it was suspended by ultrasound for 10 minutes.

  Thereafter, it was centrifuged at 800 rpm for 3 minutes, and the supernatant was collected in a 1.5 mL tube to obtain a sample.

(Measurement of bile acid concentration)
Using the total bile acid test Wako, the bile acid concentration in the sample was measured by the following method.

  62.5 μL of the enzyme solution was added to 25 μL of the sample, mixed well, and heated at 37 ° C. for 10 minutes. Thereafter, 62.5 μL of the reaction stop solution was added, mixed well, and the absorbance at 560 nm was measured. Moreover, what added 62.5 microliters of enzyme solutions for blindings to 25 microliters of samples was made to react similarly, and it was set as the blank of a sample.

  62.5 μL of the enzyme solution was added to 25 μL of a 2-propanol solution in which the concentration of glycocholic acid was adjusted to 10, 20, 30, 40, 50 μmol / L, mixed well, and heated at 37 ° C. for 10 minutes. Thereafter, 62.5 μL of the reaction stop solution was added, mixed well, and the absorbance at 560 nm was measured to prepare a calibration curve. In addition, a solution of 62.5 μL of a non-active enzyme solution for blindness added to 25 μL of a 2-propanol solution adjusted to a concentration of 10 μmol / L of glycocholic acid is also reacted similarly, and it is used as a blank of a standard solution. did.

  From the calibration curve, the bile acid concentration (μmol / L) of the sample was calculated, and the relative value (%) when the control was 100% was calculated.

  The results are shown in FIGS. 3 to 6 show the results of “single addition of (A)”, “single addition of (B)”, and “addition of (A) + (B)” for each of the additive components. FIG. 7 shows the results of “single addition of (A)” and “(A) + multiple kinds of (B) addition”. The vertical axis shows the proportion of bile acid in the reaction solution when the control is 100%.

  As shown in FIGS. 3 to 6, by combining (A) and a specific material, the bile acid ratio decreased as compared with the single addition of (A) and (B), and thus the amount of adsorption was improved. I understand. Further, as shown in FIG. 7, it was found that the combination of (A) and plural kinds of (B) synergistically increases the adsorptivity of bile acid.

Production Example 1 (Production of Tablet)
Tablets (200 mg / particle) consisting of the following components were produced. When the taste was evaluated about the obtained tablet, the taste and smell peculiar to charcoal were improved. In addition, the composition obtained was expected to have an effect of suppressing blood cholesterol elevation.

Charcoal powder (from Akamatsu) 3%
Black currant extract end 0.1%
Korean ginseng squeezed powder 0.01%
1% barley young leaf grinding powder
Reduced maltose 35%
Calcium stearate 2%
Silicon dioxide 1%
Cellulose 57.89%

Production Example 2 (Production of Granule)
Granules comprising the following ingredients were produced. When the taste was evaluated about the obtained granule, the taste and smell peculiar to charcoal were improved. In addition, the obtained composition had improved dispersibility in water. In addition, the composition obtained was expected to have an effect of suppressing blood cholesterol elevation.

Charcoal powder (from bamboo) 3%
Black vinegar ground powder 0.01%
Korean ginseng extract end 0.01%
1% barley young leaf extract
Flavoring agent 0.17%
Reduced palatinose 6.67%
Hydroxypropyl cellulose 89.14%

[Production Example 3] (Production of Instant Powdered Beverage)
An instant powdered beverage comprising the following ingredients was produced. When the taste was evaluated about the obtained instant powdery drink, the taste and smell peculiar to charcoal were improved. In addition, the obtained composition had improved dispersibility at the time of beverage preparation. In addition, the composition obtained was expected to have an effect of suppressing blood cholesterol elevation.

Charcoal powder (from coconut shell) 3%
Black soy bean flour 0.01%
Korean ginseng extract end 0.01%
1% barley young leaf grinding powder
Aspartame 1%
Sucralose 5%
Malic acid 0.5%
1% vitamin mix
Dye preparation 0.5%
Fragrance 0.25%
Polydextrose 87.73%

  According to the present invention, the combination of charcoal and at least one selected from currants, black soybeans, black vinegar, ginseng and young barley leaves brings about an improvement in the taste and the dispersibility of the charcoal, resulting in eating and drinking. The application of charcoal in products can be expanded. Furthermore, as an effect of the present invention, it is possible to provide a food and drink composition having an added value of blood cholesterol elevation suppression action.

Claims (2)

Food composition characterized in that it comprises a charcoal and Koryo human participation. And charcoal, and young barley, currant, black soybean, dietary composition, characterized in that it comprises at least one selected from black vinegar and Koryo human participants or Ranaru group.